Rich and Cheesy Ham and Asparagus Noodle Casserole

Recipe by Wildflour
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1.5
    (10 3/4 ounce) cans cream of mushroom soup
  • 1 14
  • 13
    cup milk
  • 2
    cups shredded kraft Italian cheese blend (8 oz. package)
  • 3
    cups cooked ham, cubed bite-sized
  • 1
    (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
  • 1
    teaspoon instant minced onion
  • 1 12
    cups raw asparagus, cut into 1-inch pieces
  • 3
    cups uncooked wide or dumpling egg noodles
  • 1 12 - 2
    cups finely crushed ruffles potato chips
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DIRECTIONS

  • In large bowl, mix together well the first 4 ingredients.
  • Gently fold in rest of ingredients except noodles and potato chips.
  • Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
  • Fold in noodles.
  • Pour/spoon into lightly greased 13x9 baking dish.
  • Top with crushed potato chips.
  • Bake in 350 oven for 35 minutes til bubbly!
  • *Do not precook asparagus.
  • **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.
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